Whatchamacallit?

If you've ever furrowed your brow over a soup menu, trying to figure out the difference between bisque and chowder, we're here to clear up any misconceptions. Both are soups, both are delicious, but there's one thing that sets them apart. The answer (and a recipe!) after the jump.

You've just dissolved a lot of salt (and also some sugar) in a pot with other stuff, because you bought a nice piece of meat or chicken and you're making brine. Is the finished product going to be saltier because you brined?

There it is, floating like a little treasure in your perfect bowl of ramen, a soft, savory medium-boiled egg. You can (and should) recreate restaurant-quality ramen at home, which means learninghow to make a hard-boiled egg that's still runny inside. It's the ultimate garnish if you want to impress your Instagram followers and dining companions alike.

Ever wonder why you're so addicted to Thai soups and curries? There's a zingy, spicy, fragrant, herbal note in there you just can't put your finger on. Unless of course you've seen a slice of what looks like ginger floating around. It's not ginger, it's galangal, and while you might not care until the next craving hits, it's a secret ingredient you should get to know better.

Okay, technically the hunk of 12-month cheddar you just yanked the wrapper off is "fresh cheese." But it's not fresh cheese. In order to be classified as such, your fermented dairy must have been fermented recently and not allowed to age a bit. Here's the how and why behind it.

During a bottle share with a couple of Food Republic writers last week, it became evident that not everyone has a palate for beer brewed or "infected" with the wild yeast known as Brettanomyces. A couple of the beers in sharemaster Jon Katz's evening lineup smelled and tasted like, well, farm animal manure, according to one unenthused guest. Welcome to the magic world of wild ales, here's why you should keep tasting them.